adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mexican spiced turkey with rice
0 Likes
Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Try our delicious Mexican spiced turkey and rice - a healthy gluten-free family meal!
Ingredients:
  • 36.80 gm vegetable oil
  • 2kg turkey drumsticks
  • 2 large brown onions, chopped
  • 4 garlic cloves, crushed
  • 20.00 gm ground cumin
  • 20.00 ml ground coriander
  • 1/4 tsp chilli powder
  • 2 x 400g cans diced tomatoes
  • 2 chicken style stock cubes, crumbled
  • 42.90 gm gluten-free cornflour
  • 2 x 400g cans kidney beans, drained, rinsed
  • Fresh coriander leaves, to serve
  • Steamed white rice, to serve
Instructions:
  • 1. Preheat your oven to 180°C/160°C fan-forced. 2. Heat half of the oil in a 7cm deep, 25x32cm (base) roasting pan over medium-high heat. 3. Brown the drumsticks in batches of 2 for 5 to 6 minutes, then transfer them to a large dish.
  • In a roasting pan, heat the remaining oil. Add onion and cook while stirring for 5 minutes until softened. Stir in garlic, cumin, coriander, and chili, cooking for 1 minute until fragrant. Add tomato, stock cubes, and 4 cups of cold water, then bring to a boil. Return drumsticks to the pan, ensuring they are coated. Cover tightly with foil and bake for 2 hours and 30 minutes or until drumsticks are tender.
  • Take the drumsticks out of the oven and raise the oven temperature to 220°C/200°C fan-forced. Transfer the drumsticks to a large baking dish. Combine cornflour with 1/3 cup tomato mixture in a bowl, then add the mixture to the pan. Stir well. Remove the skin and bones from the turkey, shred the meat using 2 forks, and return it to the pan with kidney beans. Bake uncovered for 30 to 40 minutes until slightly thickened. Serve with rice and coriander.

Similar Recipes